There’s something incredibly comforting about a bowl of homemade soup, isn’t there? I remember growing up, we’d have soup at least once a week. It was usually a mishmash of whatever vegetables were in season, a few herbs, and some broth. Simple, but oh-so-delicious. And that’s exactly what this recipe is – simple, delicious, and incredibly comforting. Plus, it’s low-fat! This vegetable soup has been my favorite for years. It’s packed full of nutritious veggies like zucchini, carrots, and tomatoes, and seasoned with fresh parsley and basil. The addition of instant chicken broth and seasoning mix gives it a depth of flavor that’s truly irresistible. I love how easy it is to make, too. Just chop up your veggies, throw them into a pot with the broth and seasonings, and let it all simmer together. In about 30 minutes, you’ll have a pot of the most flavorful, comforting vegetable soup. And the best part? It’s low-fat, so you can indulge without any guilt! I can’t wait for you to try this recipe. I’m sure it’ll become a favorite in your home, just like it is in mine.
Ingredients
- 1/4 c. diced onion
- 2 packets instant chicken broth and seasoning mix
- 2 garlic cloves, minced
- 1 1/2 c. thinly sliced zucchini
- 1/2 c. each thinly sliced carrots and chopped seeded tomato
- 1 tsp. chopped fresh parsley
- 1/4 tsp. basil leaves
- 1/8 tsp. pepper
Cooking Method
- In 1 1/2-quart nonstick saucepan, combine onion, broth mix and garlic; cook, stirring occasionally, until onion is translucent. Add remaining ingredients and stir to combine; cover and cook over low heat, stirring occasionally, for about 10 minutes.
- Add 2 cups water and bring to a boil.
- Reduce heat to medium, cover and cook until vegetables are soft, about 20 minutes. Using a slotted spoon, remove about 1/2 cup vegetables from saucepan and set aside.
- In blender container, in 2 batches, puree remaining soup; return pureed mixture to saucepan, add reserved vegetables and heat.
- Makes 2 servings.
Calorie: 150
Total cooking time: 30 minutes
Difficulty level: Easy
The Onion Begins the Party
It was just another Tuesday evening, nothing much happening, and my stomach was singing the song of its people – the hunger song. So, I decided to whip up my favorite low-fat vegetable soup. I always start with the unassuming onion. It’s like the party starter of the soup world. I mean, it makes you cry when you cut it, but it sure knows how to get the flavors going. I tossed 1/4 c. of the diced onion into a 1 1/2-quart nonstick saucepan, along with 2 packets of instant chicken broth and 2 minced garlic cloves. The garlic and onion combo, it’s like a band warming up, the aroma filling the kitchen was enough to make my nose do the cha-cha-cha.
The Vegetable Ensemble
Now, the onions had begun the party, it was time to invite the other ingredients. The zucchini, carrots, tomato, parsley, basil, and pepper all received their VIP passes. The zucchini, she was always the drama queen, demanding a thinly sliced appearance. The carrots and tomato grudgingly followed suit, while the parsley, basil leaves and pepper sprinkled themselves in like confetti. I added the remaining ingredients and let them mingle, stirring occasionally. After all, what’s a party without a little stirring?
Bringing the Heat
Next, it was time to turn up the heat. I added 2 cups of water and brought it to a boiling frenzy, then reduced the heat to a medium sizzle. This is where the magic happens, as the flavors get to know each other, simmering and mixing until they form a harmonious melody that tickles your taste buds. After about 20 minutes, the vegetables had softened, their rigid personalities melting away to infuse the broth with their essence.
The Great Vegetable Exodus
Now for the fun part. Armed with my trusty slotted spoon, I felt like an archaeologist on a dig, searching for the perfect vegetable specimens. I managed to excavate about 1/2 cup of vegetables, setting them aside like precious artifacts.
The Blending Symphony
My blender, the unsung hero of my kitchen, was ready for action. I pureed the remaining soup in 2 batches, each one creating a symphony of swirling colors and tantalizing aromas. The pureed mixture was then returned to the saucepan, and the reserved vegetables were added back into the mix. It was like a homecoming for them, but now they were part of a greater whole, their individual flavors melding together into a harmony of deliciousness.
The Grand Finale
The soup was heated one final time, and voila! The grand finale of my culinary concert was ready to be served. The result was a healthy, low-fat vegetable soup, brimming with flavors that played a symphony on my taste buds. Plus, it made two servings, which meant leftovers for tomorrow’s lunch. Score!
This soup, my friends, isn’t just a dish. It’s a symphony, an opera, a party, and a concert, all rolled into one steaming pot of deliciousness. And the best part? It’s low-fat, full of vegetables, and absolutely scrumptious. So grab a spoon and join the party. Bon appétit!
